10 Large Red Potatoes - peeled and boiled to fork tender
1/3 cup melted butter
2 cans cream of chicken soup
2 cups sour cream
2 cups milk
1/3 cup scallions (green onions), finely chopped
1 1/2 cups sharp cheddar cheese
1 1/2 cups corn flakes
1/4 cup melted butter
1/3 cup parmesan cheese
Combine all of the topping ingredients in a bowl, and set aside.
Cool boiled potatoes, cut into slices or small chunks (whichever you prefer). Combine butter, soup, sour cream, milk, scallions, and cheese. Mix together. Stir in potatoes. Pour into a large baking pan (9x13 or 10x14) and add topping. Bake at 350* for 30 minutes.
You can use a 2 lb. bag of frozen hash brown potatoes (shredded or cubed). Let thaw completely and substitute for the large red potatoes. Bake at 350* for 45 minutes.
These are seriously the best cheesy/funeral potatoes ever. :) You won't regret trying this one!